| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Dried pasta is lightly sautéed before cooking for a rich flavor. A great pasta dish with Southwestern flavors.

Ortega Vermicelli

2 tablespoons vegetable oil
1 cup chopped onion
3 cloves garlic, minced
8 ounces fideo (coil vermicelli pasta), broken into pieces
1 (14.5-ounce) can recipe-ready diced tomatoes, undrained
1 (14.5-ounce) can chicken broth
1 (7-ounce) can ORTEGA® Diced Green Chiles
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Crumbled cotija or feta cheese (optional)

1. HEAT vegetable oil in large skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add pasta; cook, stirring constantly, for 1 to 2 minutes or until pasta starts to turn golden.
2. STIR in tomatoes with juice, broth, chiles, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 7 minutes or until liquid is absorbed. Sprinkle with cheese just before serving.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.